Vegetable Soup with Parmesan Dumplings

A heartwarming vegetable soup packed with the wholesome goodness of both sweet and white potatoes, zucchini, carrots, celery, garlic, onion and cannellini beans. Perfectly delicious all on its own, when you throw parmesan dumplings into the mix you create a rock star.

The dumplings start out as baby clouds, a mere teaspoonful of batter grows up and out to be 5 times bigger. Soft, fluffy and airy, they have a tiny bit of chew to them. I like to use extra black pepper to perk up their flavor.

The potatoes release all of their starchiness into the broth to make it thick and creamy. If you have fresh spinach or greens on hand you can throw a few handfuls in. And may also substitute a winter squash for the zucchini.

If you’d like to skip the dumplings, which I in no way, shape or form condone; cook up some small soup-sized macaroni on the side for serving.

One bowl of this warm and hearty goodness and all is right with the world.

There’s more than enough love to go around because this feeds a small crowd.

Don’t lift the lid while the dumplings are cooking, as tempting as it might be to sneak a peek. . .

In a medium bowl whisk sifted flour with baking powder, salt and a couple of cracks of black pepper. Whisk in parmesan cheese. In a separate small bowl combine milk and oil. Pour over flour mixture and stir until combined. Drop by teaspoonfuls into simmering soup. Cover and simmer 15-20 minutes.

Notes:

*You can skip the dumplings and cook a half pound of small macaroni like tubettini instead. Don’t mix the macaroni into the soup or they will suck up all the broth. Instead spoon cooked macaroni into a bowl and pour soup over top for serving.